Cucur Udang or Prawn Fritters
By qouniq
@qouniq (1966)
Malaysia
May 20, 2007 2:18am CST
I love to eat prawn fritters or Cucur Udang in Malay. I always make it for our tea break on weekend. I love to share the recipe with you all out there.
Ingredients.
1 cup diced medium size prawn
2 cup flour
1 egg
1 onion sliced
1 shallot sliced
1 garlic sliced
9 red chili pepper chopped
1/2 tsp turmeric powder
1 red chilli chopped
1/4 cup chopped parsley
1 cube chicken stock
salt to taste
some water to make a thick batter
Cooking oil to fry
sauce ingredients
1/2 cup chili sauce
2 tbsp sugar
10 tbsp very hot water
Preparation.
Combine all the fritters ingredient and form a thick batter.
Heat the oil and scoop the batter using a spoon and pour it into the hot oil for frying.
Fry the fritters until it become golden brown in color and remove from heat and place them on the tissue towel to remove the oil.
For the sauce, put the water in a bowl and add the sugar and disolve the sugar using the water. Add the chili sauce and stir for a few minutes to mix them. If the sauce too thick, add some more water to make it lite thick.
Now fritters are ready to eat, just dip the fritters in the sauce when eating them.
Enjoy
3 responses
@qouniq (1966)
• Malaysia
20 May 07
I think you was talking about the dried shrimp paste sambal which we called Sambal Belacan in Malaysia. I love to have my fried fish with sambal belacan which makes my fish tatse even better. My recipe for my homemade sambal terasi/belacan are as below;
Sambal belacan/terasi
Ingredients
15 red cili pepper ( you can reduce it accoring to your taste - but I like my sambal to be very hot)
11/2 square inch dried shrimp paste (Belacan/terasi)
2-3 calamansi
11/2 tsp sugar
1/2 tsp salt
cooking oil
Preparation.
Heat the oil and fry the belacan/terasi for 5 second or until produce some nice aroma. Remove it from the heat.
In the mortar (Pounder tools made from rock / lesung) add the salt, sugar and the chilli. Mash everything and add the belacan/terasi and mash more. Add the calamansi juice - makse sure that the juice is not too much. It is enough to make the sambal batter thick and taste the salt and sugar balance before serving them. The taste of the salt is not too salty and the sugar not too sweet.
This sambal is very nice to have with fried fish or grilled fish and serve with hot plain rice.
